Chocolate-Hazelnut Cream Puffs |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Chocoholic friends and family will know you fussed when they taste Mary Lou Waymanâs mini chocolate cream puffs filled with creamy, chocolate-hazelnut flavor. âThese tiny treats are as pretty as a picture,â notes the Salt Lake City, Utah baker, âand worth every mouthwatering bite.âMary Lou Wayman, Salt Lake City, Utah Ingredients:
2 packages (3 ounces each) cream cheese, softened |
4 tablespoons sugar, divided |
2/3 cup nutella |
1/4 cup heavy whipping cream |
1/2 cup chopped hazelnuts or pecans, toasted |
1 cup king arthur unbleached all-purpose flour |
3 tablespoons baking cocoa |
1 cup water |
1/2 cup butter |
1/4 teaspoon salt |
4 eggs |
confectioners' sugar |
Directions:
1. For filling, in a small bowl, beat cream cheese and 2 tablespoons sugar until smooth. Gradually beat in Nutella and cream until blended. Stir in nuts. Cover and refrigerate.
2. In another bowl, combine the flour, cocoa and remaining sugar. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely.
4. Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen.
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